Ayam Merah Recipe(Chicken in Red Spicy Sauce – Nyonya Recipe) |
Ingredients A: |
10 daun limau purut (kaffir lime leaves) 2 stalks lemon grass, bashed (use only the bottom white tender part) Ingredients B (ground to a fine paste): 10 candlenuts ¼ thumb-sized piece ginger 2 tablespoons chili powder 10 red chilies, seeded 10 red chili padi 1 clove garlic 1 teaspoon dried shrimp paste 50g shallots 1.5kg chicken, cut into big pieces 450g grated coconut 4 tablespoons oil 30g tamarind, squeezed in 110ml water, strained |
Method: Marinate chicken with 1 tablespoon sugar and 1 teaspoon each of salt for ½ hour. Squeeze coconut for thick milk and set aside. Add 280ml water to squeezed coconut and squeeze again for a less concentrated milk. Set aside. Grease a roasting pan with 2 tablespoons oil. Rub chicken pieces with another 2 tablespoons oil and roast chicken in a hot oven until lightly brown. Repeat for other side. Remove from oven and set aside. Heat an aluminum pan. Combine the less concentrated milk, ingredients A and B and boil over medium heat for 10 minutes, adding 1 tablespoon salt. Add roasted chicken, pan juices and tamarind water. Boil for another 10 minutes. Pour in the thick coconut milk, reduce heat to low and simmer uncovered for 10-12 minutes or until chicken is tender. Remove from heat. Serve hot or cold. |
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